No. of Printed Pages: 8 IBPVI-015 I
DIPLOMA IN DAIRY TECHNOLOGY
(DDT)
. Term-End Examjnation December, 2016

BPVI-015 DAIRY PRODUCTS-D
Time: 2 hours Maximum Marks: 50
Note: Attempt any live questions. All questions carry equal marks.

1. Define any ten of the following: 10x1=10 Clotted cream

(ii) Emulsion

(iii) Homogenization

(iv) SSHE Planetary mixer
Laminate

(vii) Reconstituted milk

(viii) Brix

(ix) Lipolysis Baume hydrometer
Pilot sterilization

(xii) Mould buttons

2. Give the gross chemical composition of khoa prepared in the laboratory from buffalo milk. Describe the changes taking place in milk during the manufacture of khoa. 5

Name the continuous khoa making plants, which are presently used by dairy industry. Briefly give the advantages and disadvantages of these units. 5

3. Give the requirements specified by the BIS for burfi. Describe the method for preparation of burfi. 5

What is the importance of "shelf life" List the factors that affect the shelf life of khoa based sweets. 5

4. Give the compositional differences between the chhana made from cow and buffalo milk. Enlist the factors affecting the quality of chhana. 5

What is average yield of paneer from cow and buffalo milk Describe the improved method for manufacture of chhana. 5

5. What is condensing? Explain the principle of evaporation. Describe the salient features of multiple effect evaporator. 5

Condensed milk with 9.05% fat and 31.0% total milk solids is to be prepared. 5000 kg of milk testing 6.5% fat and 9.5% SNF is available for standardization. Calculate the amount of skim milk testing 0.1% fat and 10.25% SNF that is required for standardization of milk. 5

6. What are the requirements for high grade 'evaporated milk' Give the causes of the following defects in evaporated milk: Fat separation

(ii) Sediment or mineral deposit

(iii) Brown colour

(iv) Age thinning 5

Define milk powder. Give the compositional and microbiological specification of milk powder given under IS: 1165-2002. 5

7. Give the definition and compositional specifications given under BIS -IS12299 1998 for the Dairy whitener. 5

Give the principles of Roller drying and Spray drying.

8. Write short notes on any two of the following: 2x5=10 Instantization of milk powder Cyclone separator Common flavour defects in dried milks Uses of condensed milk and evaporated milk